These don't end up being much to look at, but dang, are they good!
1 lb Ground Turkey
1 head green cabbage
1 Onion
1/2 c. soy sauce
2 Tbsp Peanut Butter
3 tsps Dijon Mustard
1 tsp Splenda / 1/4 tsp Stevia
1/4 Rice Wine Vinegar
1/4 cup of dry white wine
3/4 cup of Water
Chili Sauce / Siracha to taste
Heat oven to 325
Bring a large pot of salted water to a boil (About 3 inches of water). Add the whole head of cabbage and check frequently and rotate it so that you can remove the leaves. Try to do so without breaking/cracking the leaves. After you have removed 10-15 leaves successfully, remove the cabbage from the boiling water and slice finely, into cole slaw like strips.
In the meantime, begin sweating the chopped onion in a frying pan with a couple Tbsps of Olive oil. Once onion begins to wilt, add garlic and saute for 2-3 minutes. Add ground turkey and break into pieces while browning. Once turkey is cooked through, add about 1/2 of the chopped cabbage and stir to incoporate it. Mix 1/4 c. of soy sauce, dijon mustard, sweetener, and peanut butter in a small bowl, then add to meat. Stir to coat and cook until its bubbly. Taste and add chili paste until you hit your desired spiciness :) I added about 1 tsp.
Spoon meat mixture into cabbage rolls, approximately 2 large spoonfuls per roll. Fold like a burrito and place in Dutch oven, seam side down. Once all meat mixture is used up, top rolls with remaining soy sauce, water, white wine, and rice wine vinegar. Cover and cook at 325 for 2-3 hours, until majority of moisture has been absorbed, cabbage is softened and everything is magically delicious.
Serve with cauli-rice & Asian stirfry veggies...delicious! If you have picky (visually oriented) eaters, you may want to melt some mild cheese on top of the rolls before serving to increase the visual appeal. At 325, you cannot burn these, they just get browner (and more ugly) the longer that they cook...that's what cheese is for :) Enjoy!
Showing posts with label ground turkey. Show all posts
Showing posts with label ground turkey. Show all posts
Thursday, October 15, 2009
Friday, August 28, 2009
Zuchinni Lasagna
Honest to God - this tastes like the real thing...just make sure you have a baster, or lots of paper towels, as the zuchinni puts off a lot of water.
3-4 long green zuchinni squash (the less curve the easier)
6 cups Low Carb Marinara (I usually make my own)
2 lbs ground meat (any combo of turkey, chicken, or beef)
1 Tbsp minced garlic
2 eggs
15 oz ricotta
8 oz Mozzarella, shredded
8 oz Italian Mix cheese, shredded
2 Tbsp Italian seasoning
Cut the zuchinni lenghtwise, into about 1/4 inch strips, they will kind of resemble lasagna noodles. Pat them dry on paper towels (the more moisture you get out now, the better).
Brown the mean w/ the garlic, salt and pepper to taste & drain.
Mix the eggs with the ricotta in a small bowl.
Spray lasagna pan with olive or canola oil and being to layer -
Continue to layer until all ingrediants are gone - ending with cheese. I usually end up with 3 layers of everything except the meat, which is usually only two. Sprinkle top of cheese with additional italian seasoning.
Bake for 35 minutes uncovered, or until cheese is brown and bubbly. Cover with foil and continue to cook for an additional 25 minutes. Remove excess liquid every 15 minutes with the baster, and make sure to put a larger pan under the lasagna, or you will have a MESS!
After you remove the lasagna, you may find that there is still a lot of liquid along the edges. Use your baster to remove it, or blot it gently (don't get the cheese) with numerous paper towels.
This reheats fabulously and is actually better the next day! You won't even miss the noodles - I promise!
6 cups Low Carb Marinara (I usually make my own)
2 lbs ground meat (any combo of turkey, chicken, or beef)
1 Tbsp minced garlic
2 eggs
15 oz ricotta
8 oz Mozzarella, shredded
8 oz Italian Mix cheese, shredded
2 Tbsp Italian seasoning
Brown the mean w/ the garlic, salt and pepper to taste & drain.
Mix the eggs with the ricotta in a small bowl.
Spray lasagna pan with olive or canola oil and being to layer -
- zuchinni
- meat
- ricotta mixture - smooth the best you can, it doesn't have to be perfect.
- sauce (about 1.5-2 cups)
- Mozzarella Cheese
- Italian seasoning
Continue to layer until all ingrediants are gone - ending with cheese. I usually end up with 3 layers of everything except the meat, which is usually only two. Sprinkle top of cheese with additional italian seasoning.
Bake for 35 minutes uncovered, or until cheese is brown and bubbly. Cover with foil and continue to cook for an additional 25 minutes. Remove excess liquid every 15 minutes with the baster, and make sure to put a larger pan under the lasagna, or you will have a MESS!
After you remove the lasagna, you may find that there is still a lot of liquid along the edges. Use your baster to remove it, or blot it gently (don't get the cheese) with numerous paper towels.
This reheats fabulously and is actually better the next day! You won't even miss the noodles - I promise!
Monday, March 2, 2009
Ground Turkey Feta Mexican “Lasagna”
1 medium white onion
2 Tbsp garlic
3 Tbsp Olive Oil
½ Green Pepper – chopped
2 tsp salt
1 tsp black pepper
1 lb ground turkey
1 box frozen spinach
1 can diced tomatoes, drained
2 pickled jalepenos, diced finely
¼ tsp crushed red pepper (can omit if you don’t want the heat)
6-10 drops hot sauce (optional)
½ tsp oregano
¼ tsp thyme
½ tsp chili powder
1/3 c. dry white wine (I used Pinot Grigio)
4 oz. Feta Cheese
¼ c. Parmesan Cheese
½ c. Mozarella Cheese
4 Low Carb Tortillas
Serves 4-5
Heat Oven to 375. Saute onions, pepper, and garlic in olive oil in a large (deep) frying pan at a medium high heat. Once onion is translucent, add 1 tsp of salt and ½ tsp pepper. Add ground turkey and break up, stirring frequently. Defrost and squeeze excess moisture out of spinach. Once ground turkey is cooked through, add spinach, tomatoes and jalepenos, crushed red pepper, remaining salt and pepper, oregano, thyme, chili powder and hot sauce and wine. Allow wine to reduce by half and then add the feta. Turn heat down and stir frequently, allowing feta to distribute its flavor throughout the mixture (About 5-8 minutes)
Prepare round corning ware dish by spraying with cooking spray. Begin to layer by starting with a small amount (approx 1/3 cup) of meat mixture on the bottom, then a tortilla, then 1 c. of meat mixture (or approximately 1/4 of what is left), then tortilla – and so on, until you use your final tortilla. You should end with the meat mixture. Top with parmesan cheese, then mozzarella. Cook covered for 10 minutes in the oven, then remove lid/foil and cook for an additional 15-20 minutes until cheese in golden brown and bubbly. Serve with salsa, sour cream, or anything else you would usually have with a Mexican dish.
(It’s pretty spicy as made by the recipe…if you’re not feeling the “kick” don’t use the hot sauce or the crushed red pepper)
2 Tbsp garlic
3 Tbsp Olive Oil
½ Green Pepper – chopped
2 tsp salt
1 tsp black pepper
1 lb ground turkey
1 box frozen spinach
1 can diced tomatoes, drained
2 pickled jalepenos, diced finely
¼ tsp crushed red pepper (can omit if you don’t want the heat)
6-10 drops hot sauce (optional)
½ tsp oregano
¼ tsp thyme
½ tsp chili powder
1/3 c. dry white wine (I used Pinot Grigio)
4 oz. Feta Cheese
¼ c. Parmesan Cheese
½ c. Mozarella Cheese
4 Low Carb Tortillas
Serves 4-5
Heat Oven to 375. Saute onions, pepper, and garlic in olive oil in a large (deep) frying pan at a medium high heat. Once onion is translucent, add 1 tsp of salt and ½ tsp pepper. Add ground turkey and break up, stirring frequently. Defrost and squeeze excess moisture out of spinach. Once ground turkey is cooked through, add spinach, tomatoes and jalepenos, crushed red pepper, remaining salt and pepper, oregano, thyme, chili powder and hot sauce and wine. Allow wine to reduce by half and then add the feta. Turn heat down and stir frequently, allowing feta to distribute its flavor throughout the mixture (About 5-8 minutes)
Prepare round corning ware dish by spraying with cooking spray. Begin to layer by starting with a small amount (approx 1/3 cup) of meat mixture on the bottom, then a tortilla, then 1 c. of meat mixture (or approximately 1/4 of what is left), then tortilla – and so on, until you use your final tortilla. You should end with the meat mixture. Top with parmesan cheese, then mozzarella. Cook covered for 10 minutes in the oven, then remove lid/foil and cook for an additional 15-20 minutes until cheese in golden brown and bubbly. Serve with salsa, sour cream, or anything else you would usually have with a Mexican dish.
(It’s pretty spicy as made by the recipe…if you’re not feeling the “kick” don’t use the hot sauce or the crushed red pepper)
Tuesday, February 3, 2009
Turkey Spinach Burritos Pockets
Turkey Spinach Burrito Pockets -
6 Low Carb Tortillas (or regular if you don't care about carb counting)
1 lb ground turkey/chicken
1 6 oz bag of washed baby spinach, chopped
1 med onion, chopped
4 cloves garlic, minced
2 Tbsp olive oil
1/2 cup salsa
3/4 - 1 cup Feta Cheese
8 oz. Mexican cheese blend
2-4 tsps salt
1 tsp pepper
Heat oven to 350. Heat non-stick skillet at Med-High heat until pan is hot. Add olive oil and garlic, reduce heat to medium. Allow garlic to release flavors (You'll know it's done when you begin to smell the garlic) approximately 3 minutes. Add chopped onion to pan and saute until onions are translucent. Add 1 tsp salt and 1/2 tsp of pepper to onion mixture.
Add ground turkey/chicken to pan. Break up meat as it begins to cook. Once it starts browning, add another tsp of salt and remaining pepper. Cook until meat is brown throughout. Add spinach in portions, stirring to allow it to cook down. Once spinach is wilted, add approximately 3/4 c. of salsa.
Lay out tortillas on a large baking sheet. Put approximately 1 TBSP Feta in the center of each tortilla. Add 1 TBSP Mexican Cheese blend on top of Feta. Spoon a ladle full of spinach mixture on top of cheeses. Fold sides of tortilla in, then fold top over bottom and roll until you have a squarish looking pocket. Flip over so that seam side is down. Spoon 1 Tbsp of Salsa on the top of the burrito pockets and sprinkle cheese for garnish.
Bake in oven for 10 minutes to allow flavors to mix and burritos to heat through.
Enjoy!
6 Low Carb Tortillas (or regular if you don't care about carb counting)
1 lb ground turkey/chicken
1 6 oz bag of washed baby spinach, chopped
1 med onion, chopped
4 cloves garlic, minced
2 Tbsp olive oil
1/2 cup salsa
3/4 - 1 cup Feta Cheese
8 oz. Mexican cheese blend
2-4 tsps salt
1 tsp pepper
Heat oven to 350. Heat non-stick skillet at Med-High heat until pan is hot. Add olive oil and garlic, reduce heat to medium. Allow garlic to release flavors (You'll know it's done when you begin to smell the garlic) approximately 3 minutes. Add chopped onion to pan and saute until onions are translucent. Add 1 tsp salt and 1/2 tsp of pepper to onion mixture.
Add ground turkey/chicken to pan. Break up meat as it begins to cook. Once it starts browning, add another tsp of salt and remaining pepper. Cook until meat is brown throughout. Add spinach in portions, stirring to allow it to cook down. Once spinach is wilted, add approximately 3/4 c. of salsa.
Lay out tortillas on a large baking sheet. Put approximately 1 TBSP Feta in the center of each tortilla. Add 1 TBSP Mexican Cheese blend on top of Feta. Spoon a ladle full of spinach mixture on top of cheeses. Fold sides of tortilla in, then fold top over bottom and roll until you have a squarish looking pocket. Flip over so that seam side is down. Spoon 1 Tbsp of Salsa on the top of the burrito pockets and sprinkle cheese for garnish.
Bake in oven for 10 minutes to allow flavors to mix and burritos to heat through.
Enjoy!
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